First cycle
degree courses
Second cycle
degree courses
Single cycle
degree courses
School of Agricultural Sciences and Veterinary Medicine
SCIENCE AND CULTURE OF GASTRONOMY AND CATERING
Course unit
BUSINESS ADMINISTRATION
AVP7079720, A.A. 2018/19

Information concerning the students who enrolled in A.Y. 2018/19

Information on the course unit
Degree course First cycle degree in
SCIENCE AND CULTURE OF GASTRONOMY AND CATERING (Ord. 2017)
IF0365, Degree course structure A.Y. 2017/18, A.Y. 2018/19
N0
bring this page
with you
Number of ECTS credits allocated 7.0
Type of assessment Mark
Course unit English denomination BUSINESS ADMINISTRATION
Website of the academic structure http://www.agrariamedicinaveterinaria.unipd.it/
Department of reference Department of Agronomy, Food, Natural Resources, Animals and the Environment
Mandatory attendance No
Language of instruction Italian
Branch LEGNARO (PD)
Single Course unit The Course unit can be attended under the option Single Course unit attendance
Optional Course unit The Course unit can be chosen as Optional Course unit

Lecturers
Teacher in charge ANDREA MENINI SECS-P/07
Other lecturers FLORA BATTAGLIERI

ECTS: details
Type Scientific-Disciplinary Sector Credits allocated
Educational activities in elective or integrative disciplines SECS-P/07 Business Administration 7.0

Course unit organization
Period First semester
Year 1st Year
Teaching method frontal

Type of hours Credits Teaching
hours
Hours of
Individual study
Shifts
Practice 2.0 16 34.0 No turn
Lecture 5.0 40 85.0 No turn

Calendar
Start of activities 01/10/2018
End of activities 18/01/2019

Examination board
Board From To Members of the board
2 Commissione a.a. 2018/19 01/12/2018 30/11/2019 MENINI ANDREA (Presidente)
BATTAGLIERI FLORA (Membro Effettivo)
SOLARI STEFANO (Supplente)
1 Commissione a.a. 2017/18 01/12/2017 30/11/2018 MENINI ANDREA (Presidente)
BATTAGLIERI FLORA (Membro Effettivo)
FAVOTTO FRANCESCO (Supplente)
SOLARI STEFANO (Supplente)

Syllabus
Prerequisites: None
Target skills and knowledge: The course has the following goals in terms of theoretical and practical knowledge, with particular emphasis on companies in the enogastronomy industry:
1) analysis of economic and financial dynamics due to factors related with eviroment, industry and corporate strategies
2) rappresentation and measurement of performances

By the end of the course, student will be able to:
- analyse an indutry in terms of proffitability, resource availability, trends and opportunities
- define corporate strategies and identify operative implications
- identify implications due to different property/manageemnt configuratuion
- compare and evaluate economic and financial performance through financial statement analysis

In addition, student imporove the following generic skills:
- work with others: developing a team project and comunicating the results under constrains
- generate information: collect, analyse and summarize data and references
- use techonoly: using databases and softwares, creating a report and producing a video
- learning to develop: confront with meets and deepen a topic of interest
Examination methods: Exam has the following steps:
1) Written mid-term exam [30%] (the date is coordinated with the other instructors of the first semester-first year) with open questions and exercises about the first part of the program
2) Written final exam [40%] with open questions and exercises about the second part of the program with the possibility to repeat the mid-term exam
3) Case study [30%], in team of 3, producing a reprot and a video:
- relationship between the company and the area, in-deph analysis of a theoretical topic and the usage of the company as an example of it and evaluation of economnic and financial perfromance of the company
4) In class partecipation [bonus]

From the second exam, the exam will be in oral form on the entire program [70%] adding the team project [30%] util the end of the accademic year.

The exam will be on the full program [100%] when student decides to do NOT partecipate to a team project.
Assessment criteria: Knowledge of fundamentals concepts
Usage of terminology
Specific knowledge of accounting issue
Analytic skills
Team work skills
Work with different tools skills
Partecipation
Course unit contents: The main topics are:
1 Tools for industry analysis
2 Corporate governance
3 Strategy
4 Accrual accounting model
5 Financial accounting
6 Income statmeent / Balance sheet / Cash flow statement
7 Financial statement analysis

In addtion, the course contributes to the achievement of the following goals:
- 12.3 By 2030, halve per capita global food waste at the retail and consumer levels and reduce food losses along production and supply chains, including post-harvest losses
-12.6 Promote public procurement practices that are sustainable, in accordance with national policies and priorities
12.8b Develop and implement tools to monitor sustainable development impacts for sustainable tourism that creates jobs and promotes local culture and products
Planned learning activities and teaching methods: The course is organised with frontal classes supported by slides and blackboard and the following activities:
- theoretical in-deph analysis with example from the enogastronomy industry
- team and individual exercises using moodle
- team analysis

Accordingly with course goals:
- frontal classes (40 hours) will provide fondamental concepts and tools for case analysis
- exercises (16 hours) will provide additional examples about financial statement analysis and case study
Additional notes about suggested reading: Books and articles
Materials provided before or after classes
E-learning
Textbooks (and optional supplementary readings)
  • Favotto, Francesco; Parbonetti, Antonio, Economia aziendalemodelli, misure, casiFrancesco Favotto, Saverio Bozzolan, Antonio Parbonetti. Milano: McGraw-Hill, 2016.

Innovative teaching methods: Teaching and learning strategies
  • Case study
  • Interactive lecturing
  • Working in group
  • Questioning
  • Auto correcting quizzes or tests for periodic feedback or exams
  • Active quizzes for Concept Verification Tests and class discussions
  • Use of online videos
  • Loading of files and pages (web pages, Moodle, ...)

Innovative teaching methods: Software or applications used
  • Moodle (files, quizzes, workshops, ...)
  • Kaltura (desktop video shooting, file loading on MyMedia Unipd)

Sustainable Development Goals (SDGs)
Responsible Consumption and Production